5 May 2010

We are so glad that you have decided to join us once again for our Cooking Light Virtual Supper Club. This is a monthly event where 5 ladies in two neighbouring countries get together to create a delicious meal with a theme in mind. We all share a love for Cooking Light magazine which has an emphasis on healthy eating and living. The idea is simple and one we love to share with you because of our common interest in cooking and healthy eating. We enjoy sharing these ideas with you each and every month through our Virtual Supper Club. This is a team effort where we combine what Cooking Light readers like best...good food with great company!!!

This months theme is Brunch.

There's something very special about a weekend or holiday brunch, whether your family has travelled a distance or you see each other every day. Brunch recipes range from fast and fuss-free to the traditional. In our home Brunch usually involves standard breakfast foods such as eggs, pancakes, sausages, bacon, ham, fruits, pastries, and the like. However, it can include almost any other type of food served throughout the day.

With Mother's Day this coming weekend what better way to celebrate the special women in our life than with a recipe from the pages of Cooking Light. Mother's Day is celebrated all over the world to honour our Mothers, although the dates and months of Mother's Day differ from country to country. My own Mother lives thousands of kilometers away so we will not be together. She and dad are planning a trip to the Lake District in England once the airways clear of volcanic dust. Flights are now available but we imagine the airports would be a little crazy for a little while yet. For myself, L'il Burnt Toast is here so we have been celebrating by enjoying the Spring Wine Festival. Yesterday lunch was at Quail's Gate Winery which is on the list of the top 4 restaurants in the province.

The earliest tributes to mothers date back to the annual spring festival the Greeks dedicated to Rhea, the mother of many deities, and to the offerings ancient Romans made to their Great Mother of Gods, Cybele. Christians celebrated this festival on the fourth Sunday in Lent in honour of Mary, mother of Christ. In England this holiday was expanded to include all mothers and was called Mothering Sunday. Mother's Day in North America was originally started after the Civil War, as a protest to the carnage of that war, by women who had lost their sons. But no matter how it began we need to celebrate all those wonderful women in our lives whether they are our mom, sister, aunt or friend. Let's celebrate!!!!

Two of our members Helene of La cuisine d'Hélène and Aggie of Aggie's Kitchen have become honorary members of the Cooking Light Virtual Supper Club. For almost a year they planned and cooked up a storm with the group to create some incredible virtual menus. They will be missed but not forgotten. We look forward to having them join in when time allows.

If you would like to join in think of a dish that would fit in with the Brunch theme and post it on your blog. Let us know you have joined in by commenting here. Next months theme will be Cooking with Herbs, so get your thinking caps on!!!!

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

Brunch just might be my favorite meal! That sweet potato hash looks particularly good, it's right up my alley for sure. I actually have two recent blog entries that would fit your brunch theme with an emphasis on healthy cooking!

what a gorgeous photo of a hearty looking breakfast! YUM! brunch is the perfect topic for this month. I appreciate your idea as my husband is a lover of hearty breakfasts, and this is just a great inspiration with simple easonal ingredients!YUM - and Thanks! ;)Valerie

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My blog More Than Burnt Toast has been my passion for almost 9 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.